Homemade Pumpkin Puree

The perfect compliment to avoid canned puree

So, I was looking for some pumpkin pie recipes but they all asked for the canned pumpkin puree. Even the "vegan" or "healthy" ones would ask for canned pumpkin puree which is pure pumpkin instead of pumpkin pie filling. But here's the thing; I live in a small town in Mexico called Puerto Vallarta where its hard to find these kind of things. And! I love doing stuff myself. Therefore, I present to you; Homemade Pumpkin Puree.

Ingredients:

2 medium pumpkins

First, preheat oven to 160C. Then you start by taking the top off and cutting into 4 pieces.

Remove the seeds (you can save them for pepitas later)

Cut into wedges like the picture and place on the baking sheet and cook for 45 minutes or until fork tender.

As you see in the picture, the skin will now be easy to peel. Do so and be careful, it's really hot.

Once you have the pumpkin chunks, place them in the food processor or blender and blend until smooth like puree.

Voila! You know have pumpkin puree to use for a pumpkin pie or pumpkin spice latte (with some cloves)